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dc.creatorStevenson, David G.
dc.creatorEller, Fred J.
dc.creatorRadosavljević, Milica
dc.creatorJane, Jay-lin
dc.creatorInglett, George E.
dc.date.accessioned2019-05-16T12:08:01Z
dc.date.available2019-05-16T12:08:01Z
dc.date.issued2007
dc.identifier.issn0950-5423
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/182
dc.description.abstractMorphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim-OB (NOB), a jet-cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. Oil composition was analysed. OBC had three thermal transitions, starch gelatinisation and two amylose-lipid complex transitions. NOB only had amorphous amylose-lipid transition. SCD significantly decreased gelatinisation temperatures of OBC. Pasting properties, showed NOB had significantly higher peak viscosity and breakdown, with significantly lower final viscosity, setback and pasting temperature compared with OBC. SCD increased peak viscosity for NOB and final viscosity for OBC. Thermogravimetric analysis showed NOB had higher water-holding capacity (WHC) than OBC, while SCD decreased WHC. Amylopectin molecular weight was 3.4 x 10(8) for OBC and was significantly lower for NOB (1.4 x 10(8)). Predominant fatty acids were oleic (41%), linoleic (38%) and palmitic (16%). Study showed NOB had different properties from OBC thereby expanding industrial applications.en
dc.publisherBlackwell Publishing, Oxford
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectbeta-glucanen
dc.subjecthydrocolloiden
dc.subjectlipid extractionen
dc.subjectoat branen
dc.subjectphysicochemical propertiesen
dc.subjectstarchen
dc.titleCharacterisation of oat bran products with and without supercritical carbon dioxide extractionen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume42
dc.citation.issue12
dc.citation.spage1489
dc.citation.epage1496
dc.citation.other42(12): 1489-1496
dc.citation.rankM22
dc.identifier.wos000251504100015
dc.identifier.doi10.1111/j.1365-2621.2006.01370.x
dc.identifier.scopus2-s2.0-36849093376
dc.identifier.rcubconv_687
dc.type.versionpublishedVersion


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